This recipe for a basic focaccia uses dough cycle of bread machine.
1 cup water, warm
3 tablespoons olive oil
3 cups all-purpose or bread flour
2 teaspoons salt
5 teaspoons Italian seasoning, heaping
2 teaspoons active dry yeast
- Place all of the ingredients into the pan of your bread machine. Program for Dough or Manual, and press Start.
- At the end of the cycle, remove the dough from the machine and punch it down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 15x10x1-inch to 12 x 18-inch. Pat the dough into the pan. Make indentations in the dough with your fingertips, about an inch apart, and drizzle sparingly with olive oil.
- Plain focaccia can be topped with a light sprinkling of salt and pepper. Other toppings may include browned onions, fresh minced garlic, goat cheese, pesto, fresh sage and bacon, potatoes and rosemary, sun-dried tomatoes, Gorgonzola cheese, olives, or any combination of those or other ingredients of your choice.
- Allow the focaccia rise for 30 minutes to an hour.
- Bake the focaccia in a preheated 450°F (230°C) oven for 15 to 20 minutes, or until lightly browned.
- Drizzle with extra-virgin olive oil, and serve.
Makes 8 to 10 servings.
Note: If using a small (1-pound) bread machine, remove the dough from the machine at the end of the second kneading cycle, and transfer it to a lightly greased bowl to rise for 1 to 1 1/2 hours.